The two most famous of these are prosciutto and serrano ham. Cut from cured legs of pork that are traditionally kept whole on stands and sliced super thin (often by hand), these well-seasoned hams ...

Skin also provides a handy vehicle for stuffing, which adds fat and flavor—in this case, from salty olives, serrano ham, garlic, and herbs. To ensure that the stuffed breasts stay juicy ...

Serrano ham is best enjoyed simply carved into slices as a tapa with a little bread and perhaps a drizzle of Spanish olive oil. Chunks of jamón can be used to flavour stews or to garnish chilled ...

Transfer to baking sheet. Arrange ham over pastry, leaving 1-inch border. Spread filling atop ham, leaving 1-inch border. Brush pastry edges with beaten egg. Roll out second pastry sheet to 12x15 ...